I’ve been back from Italy for a whole week now, and I still can’t get the food we ate on that trip off my mind. There really is nothing like it. I’ve always been a sucker for good Italian food, so my expectations were obviously pretty high about eating in Italy. Unlike Paris where we left generally unimpressed with the cuisine, I’ve been scheming about ways to re-create some of the best dishes I had ever since getting home.
I had gelato every single day I was in Italy, and nothing was as amazing as the gelato alla cannella we had at Giolittis in Rome. Andy and I both were obsessed with it and had it every day we were there. It was oh so creamy, and was bursting with cinnamon flavor. I tried my hand at finding an at-home version, and I was SO happy with how this turned out.
Even though I’ve had my KitchenAid Ice Cream attachment since our wedding in August, this was my first time using it. Wow…I thought my old one was great- but the texture of the ice cream churned from this baby was so creamy and almost custard-like. If you have a stand mixer and ever think you want to try homemade ice cream, I really recommend it. How would you guys feel about a whole month of Ice Creams this summer? ;)
I know that it isn’t quite ice cream season yet, but I couldn’t resist trying my hand at this flavor. It would be amazing this summer over a peach cobbler don’t you think? Or in the fall with apple pie? Or maybe like the Italians do, in a shot of espresso affogato style?
Here’s a pic of (a very overly excited) me outside Giolittis on our last day in Rome…I sure do dream about that place!
Ingredients Instructions Notes *If you pour the cinnamon in all at once it may get clumpy and hard to stir. To avoid this, add it slowly and stir gently. Recipe adapted slightly from: The Ciao Bella Book of Gelato and Sorbetto
*If you pour the cinnamon in all at once it may get clumpy and hard to stir. To avoid this, add it slowly and stir gently.
Recipe adapted slightly from: The Ciao Bella Book of Gelato and Sorbetto